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İmam bayıldı

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İmam bayıldı
Image
A plate of İmam bayıldı served with yogurt and rice
Alternative namesİmambayıldı
Place of originOttoman Empire
Region or stateTurkey, Greece, Albania, Kosovo, Bosnia, Serbia, North Macedonia, Bulgaria, Armenia, Romania
Associated cuisineOttoman, Balkan
Serving temperatureRoom temperature or warm
Main ingredientsAubergines, onions, garlic, tomatoes, olive oil
  •  Wikimedia Commons logo Media: İmam bayıldı

İmam bayıldı[1][2] (literally: "the imam fainted" in Turkish)[3] is a Turkish dish[4][5][6][7][8] consisting of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions. The dish is served at room temperature or warm.[9][10]

Origin of the name

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Legend has it that Imam Bayıldı earned its name from an Imam (a religious leader) who fainted upon tasting the delectable flavors of this dish prepared by his wife.[11][8]

A Turkish folk tale relates a different version in which the imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared an aubergine dish with tomatoes and onions each evening until she had used all the oil, so she could not serve the dish on the thirteenth day. In response, the imam fainted.[12] Yet another folk tale suggest that a Greek cook prepared it for the imam.[13]

Geographic distribution

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Imam bayildi is also well-known under minor variants of the Turkish name in Bulgaria, North Macedonia, southern part of Romania (Brăila, Constanța etc), Greece (ιμάμ μπαϊλντί imám baildí),[14] Albania and Kosovo (imam ballajdi), Armenia, and the Arab world (إمام بايلدي, imām bāyuldi),[15] and in English as "Imam bayeldi". During Ottoman times, the dish also spread to Anatolia's Pontian minority; in their language, it's called imam-bayildin.[16]

Variants

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An imam bayıldı made with ground meat becomes a karnıyarık.

See also

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References

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  1. ↑ Speake, Jennifer & LaFlaur, Mark (2002). "imam bayildi". The Oxford Essential Dictionary of Foreign Terms in English (Published online from original 1999 print publication). Oxford University Press. doi:10.1093/acref/9780199891573.001.0001. ISBN 9780199891573. Archived from the original on 7 June 2020. Retrieved 12 March 2020 – via Oxford Reference.
  2. ↑ "TÜRK DİL KURUMU". Tdk.gov.tr. Retrieved 15 December 2017.
  3. ↑ Hugh Fearnley-Whittingstall (15 October 2010). "Hugh Fearnley-Whittingstall's aubergine recipes". The Guardian. Retrieved 12 May 2015.
  4. ↑ Ayto, John. "A Gourmet's Guide: Food and drink from A to Z". Google Books.{{cite web}}: CS1 maint: url-status (link)
  5. ↑ Ameer, Zahid. "Flavours of Faith". Google Books.{{cite web}}: CS1 maint: url-status (link)
  6. ↑ "Imam bayildi". Taste atlas. Imam bayildi (lit. the Imam fainted) is a Turkish dish consisting of eggplants cut in a way that they look like long canoes, filled with a combination of onions, red peppers, garlic, and tomatoes. The dish is flavored with oregano, cumin, paprika, and lemon juice, while the ingredients for the filling are sautéed in generous amounts of olive oil.{{cite web}}: CS1 maint: url-status (link)
  7. ↑ Covey, Frank H. "Tasting History Storytelling". Google Books.{{cite web}}: CS1 maint: url-status (link)
  8. 1 2 Shulman, Martha Rose. "Mediterranean Harvest". Google Books.{{cite web}}: CS1 maint: url-status (link)
  9. ↑ "Imam bayildi with BBQ lamb & tzatziki". BBC Good Food. Retrieved 11 January 2019.
  10. ↑ "Aubergines 'imam bayildi'". Financial Times. Retrieved 11 January 2019.(subscription required)
  11. ↑ Ameer, Zahid. "Flavours of Faith". Google Books.{{cite web}}: CS1 maint: url-status (link)
  12. ↑ Gregory McNamee Movable Feasts: The History, Science, and Lore of Food, Greenwood Publishing Group, 2006, ISBN 0-275-98931-3, p. 82.
  13. ↑ Mallos, Tess (1993) [1979]. The Complete Middle East Cookbook. Boston: Charles E. Tuttle Company. p. 130. ISBN 978-0-8048-1982-4.
  14. ↑ Less commonly known as μελιτζάνες ιμάμ, melitzánes imam, aubergines "imam"
  15. ↑ Marie Karam Khayat and Margaret Clark Keatinge, Food from the Arab World, Khayats, Beirut, 1961.
  16. ↑ "Imam-bayildin". Pontos World. 7 February 2017.
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